Bombay potato frittata. This gorgeous dish brings together potatoes, sweet potatoes, eggs, aromatic spices and fresh herbs to create the ultimate spiced frittata for your next brunch. While the vibrant veggies add a touch of color to this easy breakfast dish, the spices impart a lovely flavor. The ideal way to upgrade your mornings!
If you want a show stealer for your brunch table, frittata is the way to go. There’s no denying the fact that it’s loaded with all the nutritious ingredients you’ll need for a healthy start to the day. Even though the basic recipe is same, there are plenty of ways to customize this delicious dish.
This Bombay potato frittata is one of my most favorite ways to enjoy a healthy frittata. Spiced potatoes and sweet potatoes (for that gorgeous color), fluffy egg mixture, lots of coriander (cilantro) leaves and crumbled paneer (Indian cheese) - all baked together to create the best spiced frittata. Inspired by the classic Bombay potatoes, trust me, this brunch is beyond sensational!
Bombay Potato Frittata Recipe
Potatoes are the key elements in this recipe. Sweet potatoes are totally optional. However, I really love the vibrant color. You can either cut them into rounds or dice them into large chunks. Either way, they are going to taste amazing in this dish. Cook them in salt water until tender before adding to the frittata mixture. While cooking, make sure the potatoes don’t turn mushy.
To make the spiced potato mixture, start with frying few mustard seeds. Onions and garlic get sautéed until they start to turn brown. Stir fry ground spices like turmeric, cumin, garam masala and red chili powder.
Once it’s fried and you get a nice aroma, wilt some chopped spinach. Stir in the potatoes and toss them in the masala. Remember to reserve a few potatoes before layering the cooked veggies in a deep baking pan.
Now that the potatoes for Bombay potato frittata is ready, you can start making the egg mixture. Lightly beat eggs and add in cream, coriander (cilantro) leaves and seasonings. Cream gives you the perfect fluffy texture, but feel free to substitute it with milk if you like.
Pour this egg mixture over the potatoes. I also like to add some crumbled paneer and top with the reserved cooked veggies. If you don’t like paneer, feta is just perfect in this recipe.
Finally, bake this Bombay potato frittata and top with green chilies and coriander (cilantro) leaves if you like. Slice and serve warm.
Perfectly spiced frittata for your brunch table! Yum!
More Frittata Recipes:
Bombay Potato Frittata | Video
Ingredients
Cook potatoes:
- 2 large potatoes peeled and sliced into 2 cm rounds
- 1 sweet potato peeled and sliced into 2 cm rounds
- Water to cook potatoes
- Salt to taste
Fry potatoes:
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ cup chopped onions
- 1 garlic clove peeled and chopped
- ½ teaspoon ground turmeric turmeric powder
- 1 teaspoon ground cumin cumin powder
- 1 tablespoon garam masala
- ½ teaspoon red chili powder
- 1 cup chopped spinach optional
- Salt and pepper to taste
Egg mixture:
- 6 eggs
- ¼ cup cream or milk
- 2 tablespoons chopped coriander cilantro leaves
- Salt and pepper to taste
Toppings:
- ¼ cup paneer crumbled (or crumbled feta)
- Sliced green chilies to garnish (optional)
- Chopped coriander cilantro leaves, to garnish (optional)
Instructions
- Preheat oven to 200 C / 400F.
- Place a large pot of water over high heat. Season with salt. Add potatoes and sweet potatoes. Boil, for about 5-6 minutes or until tender. Drain. Set aside.
- Meanwhile, heat oil in a large frying pan or skillet over medium-high heat. Fry mustard seeds for few seconds.
- Add onions and garlic. Sauté, stirring occasionally, for 2-3 minutes or until it turns light brown.
- Add ground turmeric, ground cumin, garam masala and red chili powder. Sauté, stirring, for 30 seconds. Add spinach (if you are using). Sauté, stirring, for 1-2 minutes or until wilted.
- Add potatoes and sweet potatoes. Toss. Stir fry for 1 minute. Remove from heat. Set aside to cool completely. Reserve 3-4 potatoes / sweet potatoes.
- To make the egg mixture, crack eggs into a bowl. Whisk lightly. Add cream and coriander (cilantro) leaves. Whisk to combine. Season with salt and pepper.
- Arrange potatoes and sweet potatoes in a 23-inch baking dish.
- Pour egg mixture over potatoes and sweet potatoes in the baking dish.
- Sprinkle with crumbled paneer or feta. Place the reserved vegetables on top.
- Bake for 30-35 minutes or until frittata is set.
Video
Notes
- Although potatoes are used in the classic version of the recipe, you can use both sweet potatoes and potatoes.
- Potatoes and sweet potatoes can be sliced or cubed
Nutrition
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